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Cream Cheese Rhubarb Pie Recipe

Whenever my mom and I have a "rhubarb attack", we make this pie!
Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

TOTAL TIME: Prep: 15 min. Bake: 45 min. + chillingYIELD:8 servings

Cream Cheese Rhubarb Pie Recipe

Whenever my mom and I have a "rhubarb attack", we make this pie!
Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.

TOTAL TIME: Prep: 15 min. Bake: 45 min. + chillingYIELD:8 servings

Ingredients

1/4 cup cornstarch

1 cup sugar

Pinch salt

1/2 cup water

3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)

1 unbaked pie shell (9 inches)

TOPPING:

1 package (8 ounces) cream cheese, softened

2 large eggs

1/2 cup sugar

Whipped cream

Sliced almonds

Directions

1.In a saucepan, combine the cornstarch, sugar and salt. Add water; stir until smooth. Add rhubarb. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into the pie shell; bake at 425° for 10 minutes.

"This was delicious! Everyone loved it. I was told it was "too die for" and "something you'd get at a nice restaurant". It was very easy to make. It did take about 6 minutes for the sauce to thicken, but that was the only time alteration I had to make. I will definitely be making this again!"